Complex coacervation: Encapsulation and controlled release of active agents in food systems

Eghbal, Noushin; Choudhary, Ruplal

doi:10.1016/j.lwt.2017.12.036

Cited by 215 publications

(108 citation statements)

References 69 publications

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“…Increase in turbidity continues until it reaches the highest value corresponding to the pH opt where neutral complexes are formed as a result of two biopolymers oppositely charged reaching an electrical equivalence. Finally, the critical point at which the complexes completely dissociate is denoted as pH φ2 (Eghbala & Choudhary, ; Timilsena et al., ; Weinbreck et al., ). The stages of this process are shown in Figure .…”

Section: Resultsmentioning

confidence: 99%

Complex Coacervation Between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents

Hernández-Nava

López‐Malo

Palou

et al. 2019

Journal of Food Science

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Complex coacervation between gelatin type B (GE) and chia mucilage (ChM) was studied. GE‐ChM were mixed at mass ratios of 1:1, 2:1, 3:1, 4:1, and 1:2 in a pH range of 1.50 to 5.00, maintaining a total solid concentration of 0.2% (w/w), using turbidity and viscosity tests to obtain the highest yield of complex coacervates. To characterize the complex coacervates, morphology and Fourier‐transform infrared spectroscopy (FTIR) were determined. The optimum yield for complex coacervation was achieved with a GE‐ChM mass ratio of 2:1 and pH value of 3.6. The critical pH values associated with the formation of soluble (pHc) and insoluble (pHɸ1) complexes, and complete dissociation (pHɸ2) at the optimum GE‐ChM ratio were found to be 4.50, 4.10, and 2.00, respectively. It was observed that increasing the mass ratio of GE or ChM, the yield of complex coacervates decreased; the higher yields were obtained with the proportions of 2:1 and 1:1 with values of 68.25 ± 0.05% and 61.04 ± 0.05%, respectively. Capsules formed at mass ratios of 1:1, 2:1, and 3:1, had the characteristic grape agglomerate shape for complex coacervates. Further characterization with scanning electron microscopy (SEM) showed a spherical shape for capsules. FTIR spectrum of complex coacervates at optimum conditions had a combination of bands corresponding to GE and ChM, suggesting an interaction between GE‐ChM during the formation of complex coacervates. Therefore, complex coacervates between GE‐ChM can be formed, and could be used as an alternative as encapsulating agents to be applied in the food industry. Practical Application Complex coacervation is a technique that is being studied in several applications in the food industry. However, studies are still being made to explore different possibilities of natural sources to be used in complex coacervation. This study showed that the combination of gelatin and chia mucilage may be an alternative as encapsulating agents for complex coacervation to be applied in the food industry.

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Section: Resultsmentioning

confidence: 99%

Complex Coacervation Between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents

Hernández-Nava

López‐Malo

Palou

et al. 2019

Journal of Food Science

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“…Complex coacervation has been extensively studied lately. Some authors have evaluated the theoretical (thermodynamic and kinetic) principles of liquid–liquid separation induced by the electrostatic interactions that underlie complex coacervation (Sing, 2017), and most authors studied the complex coacervation as a versatile method of preparing the nutraceutical delivery systems (Eghbal & Choudhary, 2018). The results showed that the pH coacervation depends on the pI of protein, the polysaccharide p K a , and the biopolymer mixing ratio (Dima et al., 2014; Hosseini et al., 2013; Zhang, Zhang, Zhang, et al., 2015).…”

Section: Role Of the Nanocarriers In Improving Nutraceutical Bioavailmentioning

confidence: 99%

“…The works presented in the literature show many advantages of complex coacervation, among which the most important are as follows: it uses a wide variety of biopolymers; has a high encapsulation efficiency; nanoparticles resistant to temperature, light, oxygen, and pressure are obtained; and can manipulate the nanoparticle charge contributing to improved bioavailability of nutraceuticals (Eghbal & Choudhary, 2018).…”

Section: Role Of the Nanocarriers In Improving Nutraceutical Bioavailmentioning

confidence: 99%

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

Dima

Assadpour

Dima

et al. 2020

Comp Rev Food Sci Food Safe

189

108

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Nowadays, many consumers prefer foods with a high content of nutraceuticals that contribute to the prevention or healing of chronic diseases. Therefore, in recent years, more and more researchers have studied the bioefficiency, safety, and toxicity of nutraceutical-enriched foods. The key stage of nutraceutical bioefficiency is oral bioavailability, which involves the following processes: the release of nutraceuticals from food matrices or nanocarriers in gastrointestinal fluids, the solubilization of nutraceuticals and their interaction with other components of gastrointestinal fluids, the absorption of nutraceuticals by the epithelial layer, and the chemical and biochemical transformations into epithelial cells. These processes are endogenous factors that greatly influence the bioavailability of nutraceuticals. In addition to endogenous factors, the bioavailability of nutraceuticals is also affected by exogenous factors, such as: physicochemical properties of nutraceuticals, food matrix, food processing and storage, and so forth. Both the endogenous and exogenous factors are comprehensively analyzed in this review. Thus, the physicochemical and enzymatic processes involved in food digestion are described, highlighting the role of each stage of gastrointestinal tract (mouth, stomach, and intestine) in nutraceuticals bioaccessibility. The structure and functions of the mucus and epithelial layers, the mechanisms involved in the active and passive transport of nutraceuticals through the cell membrane, and phase I and phase II metabolism reactions are also discussed. Finally, this review focuses on several types of bioactive-loaded nanocarriers such as lipid-based, surfactant-based, and biopolymeric nanocarriers that improve the bioavailability of nutraceuticals. K E Y W O R D Sbioaccessibility, bioavailability, food matrix, gastrointestinal fate, nanocarriers, nutraceuticals 954

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“…However, in the food industry and in colloid science this term is often used to refer to hydrophilic colloids which precipitate by interaction between two oppositely charged colloids upon chemical or physical triggers, such as manipulation of the temperature, salt, pH, and solubility conditions [43][44][45][46]. However, in the food industry and in colloid science this term is often used to refer to hydrophilic colloids which precipitate by interaction between two oppositely charged colloids upon chemical or physical triggers, such as manipulation of the temperature, salt, pH, and solubility conditions [43][44][45][46].…”

Section: Biopolymer In Solventmentioning

confidence: 99%

Encapsulation of colorants by natural polymers for food applications

Boer

Imhof

Velikov

2019

Coloration Technology

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Product appearance is an important factor for consumers when determining the quality of a product, and colour is one of the most important factors which contribute to product appearance. Currently, the safety and consumer acceptance of some colorants used in food products, such as titanium dioxide and some synthetic colorants, are under discussion. Therefore, new ways to use natural colorants as alternatives to these suspect colorants for future applications are being investigated. A promising method for increasing the applicability of the often sensitive natural colorants is the encapsulation of these colorants in colloidal particles by natural polymers such as carbohydrates, lipids and proteins. In recent years, micro-and nano-encapsulation have increasingly been used for various purposes concerning several food properties such as colour, flavour and micronutrient content. This technique results in improved stability for the often sensitive natural colorants and presents the possibility of entrapping water-insoluble colorants for improved use in an aqueous system. This paper reviews the main methods that are used for encapsulation by natural polymers, discusses the different types thereof that are used for encapsulation of colorants, and provides a short overview of natural colorants successfully encapsulated in these natural polymers.

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Complex coacervation: Encapsulation and controlled release of active agents in food systems

Cited by 215 publications

References 69 publications

Complex Coacervation Between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents

Complex Coacervation Between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

Encapsulation of colorants by natural polymers for food applications

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